318 THE OX. 



St Abb's Head, on the east coast, to the North Irish Chan- 

 nel. It comprehends the modern counties of Wigton and 

 Kirkcudbright, but formerly included, and still does so in 

 popular language, a portion of the shires of Ayr and Dum- 

 fries. The general character of the district is moist. The 

 winters are more temperate than on the eastern coasts, snow 

 does not remain long upon the ground, and the soil tends to 

 produce the grasses, rushes, and other herbaceous plants, 

 rather than the heaths. This district has long produced 

 great numbers of cattle, which have acquired a distinct class 

 of characters. 



The breed of Galloway is properly one of the mountains 

 rather than of the lower country, and its characters adapt it 

 well to the degree of productiveness of the district, the nature 

 of its agriculture, and the humidity of the climate. The 

 cattle are of larger size than those of the Highlands of Scot- 

 land, but smaller than the breeds of the plains. Their ave- 

 rage dead weight, when fat, at three years' old, may be 

 reckoned about 45 stones, of 14 Ib. to the stone : those sold 

 in London at the age of nearly four, weigh from 55 to 60 

 stones. The skins are thick, though soft to the touch, and 

 the hair is long and soft. The predominant colour is black, 

 the breeders preferring that colour, and regarding it as in- 

 dicative of hardiness and purity of blood. The form of the 

 body of these cattle is compact, the limbs are short and fleshy 

 to the knee and hock, the chest is moderately deep, the throat 

 is furnished with a dewlap, and the neck is somewhat coarse. 

 The sides are very long, and this character distinguishes the 

 breed. The " Galloway rib" is well known in Smithfield, 

 and the general form of the animal is valued by the butchers. 

 These cattle are hardy, exceedingly docile, sufficiently good 

 feeders, when carried to suitable pastures, and weigh well 

 in proportion to their bulk ; and they produce beef, which is 

 esteemed in the English markets, on account of the fat being 

 well mixed with the muscular parts. Hector Boece, who 



